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Red velvet cupcakes with cream cheese frosting
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Prep Time:
25 minutes
Cook Time:
16 minutes
Total Time:
41 minutes
Master the classic red velvet cupcake topped with heavenly cream cheese frosting.
Ingredients:
  • 100g butter, softened
  • 161.25 gm caster sugar
  • 1 egg, lightly beaten
  • 1 tsp white vinegar
  • 1 tsp red food colouring
  • 150.00 gm self-raising flour
  • 20.00 gm cocoa powder
  • 130.00 gm buttermilk
  • Grated dark chocolate, to serve
  • 120g cream cheese, softened
  • 60g butter, softened
  • 4.40 gm vanilla essence
  • 225.00 gm icing sugar mixture
Instructions:
  • Preheat the oven to 180C (160C fan-forced). Line 16 holes of 2 flat-based pans with paper cases, each with a 2 tablespoon capacity.
  • With an electric mixer, whip together butter and sugar until light and fluffy, about 3 to 4 minutes. Mix in egg, vinegar, and food coloring until well combined. Slowly sift in flour and cocoa powder over the butter mixture. Pour in buttermilk and gently fold until just combined.
  • Distribute mixture into paper cases evenly. Bake for 14 to 16 minutes until a skewer inserted in the center of a cake comes out clean. Let cakes rest in the pan for 5 minutes before transferring to a wire rack to cool.
  • Prepare the Cream Cheese Frosting by combining cream cheese, butter, and vanilla in a bowl. Use an electric mixer to beat the mixture until it is pale. Slowly add the icing sugar mixture, beating until well combined.
  • Transfer the frosting into a piping bag with a 1cm fluted nozzle. Pipe the frosting onto the cakes, sprinkle with grated chocolate, and serve.

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